Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables

Spray pork portions on both sides and place on a preheated very hot barbeque grill to make grill marks on both sides of the pork loins.

Remove from the grill and place on a cookie sheet.

Bake in a 400 degree F preheated oven for 10 minutes, or until internal temperature reaches 145 degrees F for 15 seconds. Remove and slice each one on a bias. Cover with foil and keep warm.

Put water in a medium size saucepan, and bring to a boil. Place julienne squashes, carrots, and peppers in saucepan, cover and cook for 1 minute. Drain and set aside.

In a large skillet, heat oil over medium-high. Saute garlic, mushrooms, and olives for 30 seconds. Add vegetables, lemon juice, and herbs, and continue cooking for 2 additional minutes.

To serve, place 6 ounces (3/4 cup) of vegetables on plate. Fan out each pork loin on vegetables and garnish as desired.